Inspired by a breakfast in New York City, here is my version of a terrific dish that can be enjoyed for breakfast, brunch, lunch or dinner. Poached eggs are so versatile. Use as much or as little quinoa as your needs dictate. If you skip the eggs, this makes a great side dish too. For a non-dairy option, sprinkle with cheesey-tasting nutritional yeast instead of cheese, or skip. Doubles easy.
2tablespoonsgrated Parmesan or Manchego cheese optional
Instructions
Set up a pan to poach eggs. See notes in post for options if needed. Strip or cut center rib from kale leaves, then slice crosswise into ribbons. Halve the tomatoes, top to bottom. This can be done ahead.
Slice onion into thin half moons and finely chop garlic. In a medium sauté or fry pan, heat olive oil over medium low heat. Add onions and cook until soft, stirring occasionally, 3-5 minutes. Add garlic and cook another 30 seconds. Add the tomatoes cut side down and cook until softened, about 3 minutes. Add the thyme leaves and kale, stir together, add a little salt and pepper, then add the water. Cover pan with a lid and allow kale to steam until soft. Heat the quinoa in the microwave. Keep warm while you poach eggs (see post for help).
Poach eggs, drain on paper towels. Split quinoa and kale mix between 2 shallow bowls and top with vegetables and poached eggs. Top with cheese if using.
Notes
Cooked quinoa is listed in the recipe. If you have not cooked the quinoa, start quinoa first, then prepare the rest of the ingredients while it is cooking. The quinoa will take 15 minutes. Cook it ahead to save time.